Ingredients:Chicken thighs3 pieces,Soy sauce2 tablespoons, dark soy sauce 1 tablespoon, cooking wine 2 tablespoons,honey2 tablespoons,sugar1 tablespoon, oil,sesame seeds, chopped scallions

Steps:

1 Clean and pat dry the chicken thighs.

2 Use scissors to remove the bones from the chicken thighs.

3 Puncture small holes in the skin of the chicken with a toothpick.

4 Mix soy sauce, dark soy sauce, cooking wine, honey, and sugar to make the teriyaki sauce and set aside.

5 Heat a small amount of oil in a pan. Place the chicken thighs in the pan, skin side down, and gently fry.

6 Fry until the fat renders out and the skin turns slightly golden brown. Flip the chicken and fry both sides until they are lightly golden; at this point, the chicken is about 70% cooked.

7 Pour the prepared teriyaki sauce over the chicken.

8 Reduce heat to medium-low, and simmer while gently pouring the sauce over the chicken with a spatula.

9 Once the sauce thickens, turn off the heat and remove from the pan. Slice the chicken into small pieces.

10 Serve on a plate, garnished with chopped scallions and sesame seeds.

Tips:

1 Puncturing the skin of the chicken prevents it from shrinking during frying.

2 Do not reduce the sauce completely; leave some to pour over the chicken or mix with rice.2 Ricecan also be served with this. Serve with a bowl ofriceand vegetables for a perfect teriyaki chicken dish.3 The proportions for the teriyaki sauce are flexible, and these are my preferences.Legs cooked.

2The teriyaki sauce doesn't require strict ingredients; this ratio is what I prefer.